Sauteed chicken with a spicy tomato sauce
1 Tablespoon porcini powder
1 Tablespoon garlic powder
1 Tablespoon fresh or dried rosemary, chopped
1 Tablespoon fresh or dried thyme, chopped
1 Tablespoon fresh or dried lemon zest
1 teaspoon truffle salt
½ teaspoon fresh cracked pepper
4 boneless chicken breasts
Olive oil for brushing
Tomato and Olive Sauce:
2 Tablespoons olive oil
2-3 lbs. fresh vine ripe tomatoes, chopped
2 teaspoons fresh garlic, minced
1 teaspoon coarse sea salt
½ cup Kalamata olives, sliced in half
1-2 tablespoons olive juice
½ teaspoon red chili flakes
1 teaspoon sugar (optional)
2 tablespoons fresh basil, chopped
No nutrition information available
For Porcini Rub:
In a small mixing bowl, combine all ingredients (except chicken and oil), and mix until rub is well combined.
Brush chicken with olive oil, and generously apply rub to both sides.
Saute or grill chicken, about 6 minutes per side.
For Tomato and Olive Sauce:
In a large saute pan on medium, heat olive oil. Add tomatoes, minced garlic, and salt. Simmer until tomatoes break down, about 5 minutes. Add sliced olives with their juice and red chili flakes.
Simmer until sauce starts bubbling. If sauce tastes too acidic, add 1 teaspoon sugar, and simmer for another 10 minutes.
Add fresh basil, simmer 5 minutes, and serve.